Dry beans Specification

Transcription

1 ICS DMS 245:2015 Second edition DRAFT MALAWI STANDARD Dry beans Specification NOTE: This is a draft proposal and it shall neither be used nor regarded as a Malawi Standard

2 ICS DMS 245:2015 Dry beans Specification Obtainable from the Malawi Bureau of Standards P O Box 946 BLANTYRE Tel: Fax: mbs@mbsmw.org Website: Price based on 4 pages Copyright reserved

3 TABLE OF CONTENTS Content Page Foreword... i Technical Committee... i Notice... i Scope...1 Normative reference...1 Definitions...1 Quality requirements...2 Contaminants...3 Hygiene...3 Packaging...4 Labelling...4 Sampling Methods...4 FOREWORD This Draft Malawi Standardis a revision of MBS 245:1991, and was prepared at the request of the Ministry of Agriculture to provide specifications for beans. In preparing this Draft Malawi Standard reference was made to the following East African Standard: EAS 46:2011, Dry beans Specification. Acknowledgement is made for the use of the information. TECHNICAL COMMITTEE This Draft Malawi Standard was prepared by the Technical Committee MBS/TC16, PrimaryAgriculturalProducts and the following companies, organizations and institutions were represented: NOTICE This standard shall be reviewed every five years or earlier whenever necessary, in order to keep abreast of progress. Comments are welcome and shall be considered when the standard is being reviewed. i

4 DRAFT MALAWI STANDARD Dry beans Specification DMS 245: SCOPE This Draft Malawi Standard specifies requirements and methods of sampling and test for dry common beans (Phaseolus vulgaris Linn) intended for human consumption. 2 NORMATIVE REFERENCE The following standards contain provisions, which through reference constitute provisions of this Malawi Standard. All standards are subject to revision and parties to agreements based on this Malawi Standard are encouraged to apply the most recent editions of the standards listed below: MS 19: Labelling of pre-packed foods General standard; MS 21: Code of hygienic conditions for food and food processing units; MS 302: Contaminants and toxins in food - General standard; MS 145: Cereals and pulses Methods of sampling as milled products; ISO 605:Pulses Determination of impurities, size, foreign odours, insects, and species and variety Test methods ISO 16050:Foodstuffs Determination of aflatoxin B 1, and the total content of aflatoxin B 1, B 2, G 1 and G 2 in cereals, nuts and derived products High performance liquid chromatographic method; ISO 24557: Pulses Determination of moisture content Air-oven method. 3 DEFINITIONS For the purpose of this Draft Malawi Standard, the following definitions shall apply: 3.1 beans dry threshed field and garden beans, whole, broken, and split, commonly used for edible purposes 3.2 broken/chipped/loose coat and split beans with some but less than one-fourth of each bean broken off or with one-fourth or more of the seedcoat removed 3.3 caps parts of the seed coat adhering to split or broken seed 3.4 clean-cut weevil-bored beans beans from which weevils have emerged, leaving a clean-cut open cavity free from larvae, webbing, refuse, mould, or stain 1

5 3.5 damaged beans beans and pieces of beans that are materially damaged or discoloured by frost, weather, disease, weevils or other insects, or other causes so as to materially affect the appearance and quality of the beans 3.6 defective refers to beans that have been damaged to some degree 3.7 foreign matter any extraneous matter than dry beans or other food grains comprising of: a. inorganic matter includes metallic pieces, shale, glass, dust, sand, gravel, stones, dirt, pebbles, lumps or earth, clay, mud and animal filth etc b. organic matter consisting of detached seedcoats, straws, weeds and other inedible grains etc 3.8 germinated beans beans which have sprouted 3.9 mouldy beans beans with visible mycelial growth on their surface 3.10 shrivelled beans beans which are under-developed and wrinkled over their entire surface excluding wrinkled beans 3.11 splits pieces of beans that are not damaged, each of which consists of three-fourths or less of the whole bean, and shall include any sound bean the halves of which are held together loosely 4 QUALITY REQUIREMENTS 4.1 General requirements Dry beans shall meet the following general requirements/limits as determined using the relevant standards listed in Clause 2. Beans a. shall be the dried mature seeds of Phaseolus vulgaris Linn; b. shall be well-filled, clean, wholesome, uniform in size, and shape; c. shall be free from substances which render them unfit for human or animal consumption or processing into or utilisation thereof as food or feed; d. shall be free from abnormal flavours, musty, sour or other undesirable odour, obnoxious smell and discolouration; and e. shall be free from micro-organisms and substances originating from micro-organisms, fungi or other poisonous or deleterious substances in amounts that may constitute a hazard to human health. 4.2 Specific requirements Grading Dry beans shall be graded into three grades on the basis of the tolerable limits established in Table 1 which shall be additional to the general requirements set out in this standard. 2

6 4.2.2 Ungraded dry beans Shall be dry beans which do not fall within the requirements of Grades 1, 2, and 3 of this standard but are not rejected dry beans Reject grade dry beans Reject dry beans shall be beans which are musty, sour, heating, materially weathered, or weevily; which have any commercially objectionable odour; which contain insect webbing or filth, animal filth, any unknown foreign substance, broken glass, or metal fragments; or which are otherwise of distinctly low quality. The characteristics are not within the parameters specified in Table 1. They cannot satisfy the conditions of under grade dry beans and shall be graded as reject dry beans and shall be regarded as unfit for human or animal consumption. Table 1: Specific requirements Method of Maximum limits S/No. Characteristics test Grade A Grade B Grade C 1 Foreign matter, % m/m Inorganic matter, % m/m Other edible grains, % m/m Pest damaged grains, % m/m Heat damaged grains, % m/m Contrasting varieties, % m/m ISO Broken/split, % m/m Discoloured, % m/m Total defective grains, % m/m Filth, % m/m Moisture, % m/m ISO CONTAMINANTS 5.1 Heavy metals Dry beans shall comply with those maximum limits for heavy metals established by the Codex Alimentarius Commission for this commodity (adopted by Malawi as MS 302). 5.2 Pesticide residues Dry beans shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission for this commodity. 5.3 Mycotoxin limits Dry beans shall comply with those maximum mycotoxin limits established by the Codex Alimentarius Commission for this commodity (adopted by Malawi as MS 302). 6 HYGIENE 6.1 Dry beans shall be produced, prepared and handled in accordance with the provisions of appropriate sections of MS When tested by appropriate standards of sampling and examination listed in Clause 2, the products: a) shall be free from microorganisms in amounts which may represent a hazard to health and shall not exceed the limits stipulated in Table 2; b) shall be free from parasites which may represent a hazard to health; and 3

7 c) shall not contain any substance originating from microorganisms in amounts which may represent a hazard to health. Table 2: Microbiological limits S/No. Type of microorganism Limits 1 Yeasts and moulds, max., per g Staphylococcus aureus per 25 g Not detectable 3 Escherichia coli max., per g Not detectable 4 Salmonella, per 25 g Not detectable 7 PACKAGING 7.1 Dry beans shall be packed in suitable packages which shall be clean, sound, free from insect, fungal infestation and the packing material shall be of food grade quality. 7.2 Dry beans shall be packed in containers which will safeguard the hygienic, nutritional, technological and organoleptic qualities of the products. 7.3 The containers, including packaging material, shall be made of substances which are safe and suitable for their intended use. They shall not impart any toxic substance or undesirable odour or flavour to the product. 7.4 Each package shall contain dry beans of the same type and of the same grade designation. 7.5 If dry beans are presented in bags, the bags shall also be free of pests and contaminants. 7.6 Each package shall be securely closed and sealed. 8 LABELLING 8.1 In addition to the requirements in MS 19, each package shall be legibly and indelibly marked with the following: a) product name as Dry beans ; b) variety; c) grade; d) name, address and physical location of the producer/ packer/importer; e) lot/batch/code number; f) net weight, in kg; g) the declaration Food for Human Consumption, h) storage instruction as Store in a cool dry place away from any contaminants ; i) crop year; j) packing date; k) instructions on disposal of used package; l) country of origin; and m) a declaration on whether the dry beans were genetically modified or not. 9 SAMPLING METHODS Sampling shall be done in accordance with MS 145 and other relevant national or international standards. 4

8 ICS DMS 245:2015 Second edition THE MALAWI BUREAU OF STANDARDS The Malawi Bureau of Standards is the standardizing body in Malawi under the aegis of the Ministry of Industry and Trade. Set up in 1972 by the Malawi Bureau of Standards Act (Cap: 51:02), the Bureau is a parastatal body whose activities aim at formulating and promoting the general adoption of standards relating to structures, commodities, materials, practices, operations and from time to time revise, alter and amend the same to incorporate advanced technology. CERTIFICATION MARK SCHEME To bring the advantages of standardization within the reach of the common consumer, the Bureau operates a Certification Mark Scheme. Under this scheme, manufacturers who produce goods that conform to national standards are granted permits to use the Bureau s Mark of Quality depicted below on their products. This Mark gives confidence to the consumer of the commodity s reliability.